SUBWAY 36363
3001 N SR 7
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/7/2025
High Priority
0
Intermediate
1
Basic
1
Total
2
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2025-02-07: Still observed. **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning** - From follow-up inspection 2025-02-07: Still observed. **Time Extended**
Food safety inspection conducted on 2/7/2025 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 2/5/2025
High Priority
4
Intermediate
1
Basic
4
Total
9
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. **Warning**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above steak at front counter. **Warning**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old label stuck on clean pan on clean equipment rack in kitchen. **Warning**
- 08B-12-5:Basic - Stored food not covered. Observed eggs stored uncovered in walk-in freezer. **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed at steam table meat balls (98-100F @ 11:15 - Reheating since 8:30). Item did not make it to 135F within 2 hours. See stop sale. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - at front counter steak (47F - Cold Holding); ham slices (43-45F - cold holding ); turkey slices (52F cold holding); chicken (48F - Cold Holding); sliced cheese (52F - Cold Holding); roast beef (47F - Cold Holding). Per operator, items have been out of temperature for approximately 3 hours. - at prep area in kitchen, chicken (45F - Cold Holding); steak (45F - Cold Holding). Items have been out of temperature for approximately 15mins. **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed empanadas (112-138F - Hot Holding). Per operator item has been out of temperature for approximately 2 hours. Heat lamp was keeping front of unit hot while back was not holding temperature. **Warning**
- 03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed at steam table meat balls (98-100F @ 11:15 - Reheating since 8:30). Item did not make it to 135F within 2 hours. See stop sale. **Warning**
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
Food safety inspection conducted on 2/5/2025 revealed 9 total violations (4 high priority, 1 intermediate, 4 basic).